Tasty Eastern Dippers

We had guests for dinner on Saturday and I wanted to try something different for an appetizer but not too different.  I tend to try out recipes, that I have not made before, at a dinner party.  Do you do that too?  It must be a faux pas but I figure this way you are under a little pressure to do it right and usually it works out quite well.

I was thinking along the lines of a falafel but I wanted to keep it raw.  Our guests are not raw foodies or even vegans but they do enjoy plant-based foods and I knew that they would be open to something new.

I do not like raw chickpeas, so I thought that I would use soaked sunflower seeds and pumpkin seeds.  These are super easy on the digestion.  I basically took a general falafel recipe and switched it up a little.  This is something that you could bring to an upcoming cocktail party.

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Glory Drops

When I was a teenager, I loved to bake muffins.  I even bought a book that was exclusively muffin recipes.  One of my favourite recipes was Morning Glory Muffins.

Today, I would like to share my raw vegan version of this muffin with you.  This is a tasty snack for any time and is easy to share with others.

Remember to use organic ingredients whenever possible.

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Fabulous Benefits of Flax

Linum, Leingewächs, LeinsamenFlax is a plant native to the Mediterranean that has been used as a food item for over 5,000 years.

Flax was brought to North America with the early colonists and was first planted in the United States.  In the 17th century, it was planted in Canada, which is currently the major producer of flax seeds.

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Flax seeds are shaped like sesame seeds but are a bit bigger.  The colours available are usually a dark brown but can also be this light amber colour that you see in the photo above.  The flavour of flax seeds is warm and earthy, with a nutty edge.  To make sure that you are able to get all of the benefits of the flax seed, eat it ground rather than whole.Continue Reading

Creamy Carrot Soup

This is a lovely soup to serve on a warm summer day.  It is hearty, yet refreshing.  This recipe makes a lot but it is quite easy to cut the recipe in half if you don’t want as much.  On a cooler day, you could gently warm it in your dehydrator or on the stove top.  Don’t allow the soup to boil so that you preserve all of the wonderful enzymes.

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Carrot juice is full of carotenes, which is an anti-oxidant that has powerful healing virtues for many diseases.  I will write more information about this soon.

Serves 6Continue Reading

Barbara’s Amazing Kale Chips

Many people are not great lovers of kale.  I admit that in the beginning it was an acquired taste but over the years I have grown to love kale!  It has so many wonderful benefits, what’s not to love?!

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Kale has been talked about a lot lately so perhaps you are familiar with some of it’s benefits.  I will take a moment to remind you of a few and then I will share an awesome recipe that will have you wanting kale every day.  I promise.Continue Reading

Oodles of Spicy Noodles

I made this easy, yummy raw ‘pasta’ dish the other night and wanted to share it with you.

When I prepared this, I was using my imagination and listening to what my body wanted to eat.  I encourage you to do the same.  Go with the flow.  Let your body guide you on this one.

The amounts listed here are approximately what I used.  I did not manage to eat it all as it was very filling.  I had enough leftover for lunch the next day.  I would consider making more than you can eat for this reason.  It is very portable for your lunch.

Oodles of Noodles

Oodles of Noodles

Ingredients:
pea tenders
2 or 3 carrots
1/2 cauliflower
3 celery
handful of arame, soaked
1 package wakame noodles or kelp noodles (I used a brand called Oodles)
2 Tablespoons tahini
1/4 teaspoon cayenne,  or more to taste (you may want to start with 1/8 teaspoon, taste it and add more if you wish)
1/2 lemon, freshly squeezed
pinch of sea salt
water, as needed
minced celery leaves or parsley

Procedure:

  • On a dinner plate, place the pea tenders as a base.
  • Using your ‘potato’ peeler, make thin strips of carrots, enough to make another layer.
  • Using a sharp knife, cut the celery thinly on the diagonal and make yet another layer.
  • Cut the cauliflower in bite size pieces and place around the edge of the plate.
  • Mix tahini, cayenne, lemon juice, sea salt and enough water to make a paste that is not too thick and not too runny.  If you make it too runny, add a little tahini at a time, until you get the right consistency.  Taste and adjust the salt or cayenne…that really means that you can only add more, not take away!  If it is too salty or too spicy, add more tahini, lemon and water.  You will have too much sauce but that’s ok because you can use it the next day for a different dish!
  • In a separate bowl, mix the sauce, the softened arame and the noodles together.  Place on the plate and garnish with minced celery leaves or parsley.
  • Devour!

Variations:
-Use vegetable noodles, such as zucchini, if you don’t have the wakame or kelp noodles.
-Use sunflower sprouts, cress or arugula instead of the pea tenders
-Try other combinations of vegetables…how about spinach, red cabbage, yellow pepper and cauliflower or red leaf lettuce, yams, daikon radish and parsley.  There are many more combinations of course.  Choose what you love!
-Instead of tahini, use almond butter and replace the cayenne with chinese 5-spice and finely grated ginger

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Oodles of Spicy Noodles
Author: 
Recipe type: Main Dish
Cuisine: Raw Vegan
Prep time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • pea tenders
  • 2 or 3 carrots
  • ½ cauliflower
  • 3 celery
  • handful of arame, soaked
  • 1 package wakame noodles or kelp noodles (I used a brand called Oodles)
  • 2 Tablespoons tahini
  • ¼ teaspoon cayenne,  or more to taste (you may want to start with ⅛ teaspoon, taste it and add more if you wish)
  • ½ lemon, freshly squeezed
  • pinch of sea salt
  • water, as needed
  • minced celery leaves or parsley
Instructions
  1. On a dinner plate, place the pea tenders as a base.
  2. Using your 'potato' peeler, make thin strips of carrots, enough to make another layer.
  3. Using a sharp knife, cut the celery thinly on the diagonal and make yet another layer.
  4. Cut the cauliflower in bite size pieces and place around the edge of the plate.
  5. Mix tahini, cayenne, lemon juice, sea salt and enough water to make a paste that is not too thick and not too runny.  If you make it too runny, add a little tahini at a time, until you get the right consistency.  Taste and adjust the salt or cayenne...that really means that you can only add more, not take away!  If it is too salty or too spicy, add more tahini, lemon and water.  You will have too much sauce but that's ok because you can use it the next day for a different dish!
  6. In a separate bowl, mix the sauce, the softened arame and the noodles together.  Place on the plate and garnish with minced celery leaves or parsley.
  7. Devour!

Simple Raw Pasta with Pesto

My lunch today was super simple and super delicious!

Simple Pasta with Pesto
I decided on raw pasta with pesto.  Very few ingredients are needed and this can be made in 10 minutes!  So simple!  So delicious! So healthy!  I like it!
Gluten-free?  Yes indeed!

Ingredients:

Choose organic wherever possible.

For the pesto:
2 cloves Garlic or more to taste or none
1 bunch Cilantro
½ cup Hemp seeds
½ Lemon, squeezed
½ tsp Sea salt
Water as needed
Olive oil as desired

1 zucchini (courgette)
Handful of grape tomatoes, sliced
Several raw olives

Procedure:

In a food processor, buzz the garlic into small pieces

  • Add cilantro, lemon and sea salt; buzz into small pieces
  • Add water and olive oil to desired consistency
  • Use a special tool to turn the zucchini into pasta (a spiralizer is a great tool-easy to find online- I bought a spirelli ) or use your potato peeler or julienne slicer to make thin slices and then cut those into strips.
  • Toss the zucchini with your desired amount of pesto, add the grape tomatoes and the olives.

Adventurous Variations:
-use parsley or basil instead of cilantro
-use soaked pumpkin seeds instead of hemp
-zucchini can easily be replaced with yams or carrots
-toss with other vegetables that you like, such as spinach, red onion, small pieces of broccoli, etc.

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Simple Raw Pasta with Pesto
Author: 
Recipe type: Pasta
Cuisine: Raw Vegan
Prep time: 
Total time: 
Serves: Serves 1
 
Choose organic wherever possible.
Ingredients
  • 2 cloves Garlic or more to taste or none
  • 1 bunch Cilantro
  • ½ cup Hemp seeds
  • ½ Lemon, squeezed
  • ½ tsp Sea salt
  • Water as needed
  • Olive oil as desired
  • 1 zucchini (courgette)
  • Handful of grape tomatoes, sliced
  • Several raw olives
Instructions
  1. In a food processor, buzz the garlic into small pieces
  2. Add cilantro, lemon and sea salt; buzz into small pieces
  3. Add water and olive oil to desired consistency
  4. Use a special tool to turn the zucchini into pasta (a spiralizer is a great tool-easy to find online- I bought a spirelli ) or use your potato peeler or julienne slicer to make thin slices and then cut those into strips.
  5. Toss the zucchini with your desired amount of pesto, add the grape tomatoes and the olives.

NORI ROLL UPS

IMG_0190NORI ROLL UPS

Ingredients:
Remember to choose organic whenever possible
2 Nori sheets
Avocado, mashed
Finely grated carrot
Thinly sliced red pepper
Large handful of greens (spinach, lettuce, mesclun mix, arugula, cilantro, parsley, watercress, sunflower or pea sprouts)(or a combination)
Cayenne pepper (optional)
Sea salt or dulse flakes (optional)

Procedure:

  • Lay nori sheet on the counter
  • Spread half the mashed avocado on ¾ of the sheet and the remaining on the other sheet
  • Sprinkle the avocado with a little cayenne and a little sea salt or dulse, if using
  • On top of the avocado, lay the carrot and red pepper on the bottom ½ of the sheet
  • Top with the greens
  • Roll up, either by hand or use a sushi mat.
  • Using a sharp knife, cut into bite-sized pieces.
  • Enjoy!

Adventurous Variations:
-replace the avocado with a raw seed paté (see Paté du Soleil recipe )
-add sundried tomatoes or olives

Thanks for reading!  If you enjoyed this post, please subscribe and join me on Facebook and Twitter.

NORI ROLL UPS
Author: 
Recipe type: Appetizer
Cuisine: Raw Vegan
Prep time: 
Total time: 
Serves: 2-4 servings
 
Remember to choose organic whenever possible
Ingredients
  • 2 Nori sheets
  • Avocado, mashed
  • Finely grated carrot
  • Thinly sliced red pepper
  • Large handful of greens (spinach, lettuce, mesclun mix, arugula, cilantro, parsley, watercress, sunflower or pea sprouts)(or a combination)
  • Cayenne pepper (optional)
  • Sea salt or dulse flakes (optional)
Instructions
  1. Lay nori sheet on the counter
  2. Spread half the mashed avocado on ¾ of the sheet and the remaining on the other sheet
  3. Sprinkle the avocado with a little cayenne and a little sea salt or dulse, if using
  4. On top of the avocado, lay the carrot and red pepper on the bottom ½ of the sheet
  5. Top with the greens
  6. Roll up, either by hand or use a sushi mat.
  7. Using a sharp knife, cut into bite-sized pieces.
  8. Enjoy!

Rawsome Apple Pie

I made this raw apple pie for our Family Easter Potluck dinner.  Everyone loved it!  Thankfully it was also very easy and quick to prepare.  This is so delicious and nutritious that you could eat it for breakfast!

The original recipe comes from Nomi Shannon’s cookbook, ‘The Raw Gourmet’.

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Remember to use organic ingredients, whenever possible, for optimum health.

Makes 1 pie

Crust:
1 ¾ cup almonds, soaked 8-12 hours, drained and dried off
1 cup dates, chopped
1-2 Tablespoons water or more as needed
½ tsp vanilla
1 tsp cinnamon
2 teaspoons psyllium
Procedure:

  • Combine all ingredients in a food processor until smooth.
  • Dehydrate for 1 hour or if you don’t have a dehydrator, place in the freezer for about 20 minutes.

Filling:
10-12 apples, peeled and cored, cut into chunks
2 cups dates, pitted (medjool are the best)
1 cup raisins
2 teaspoons cinnamon
2 Tablespoons psyllium

Procedure :

  • Process the apples, dates and raisins in a food processor until very smooth. You may need to do each one separately and then together depending on how heavy duty your processor is. Add cinnamon and psyllium and process.  Or if you have a vitamix, process all ingredients together, until smooth.
  • Immediately pour the filling into the pie crust.
  • Cover and refrigerate until ready to serve.

Enjoy with your friends and family!

Please subscribe (on the right) to receive more rawesome recipes and helpful, healthy tips!

Thanks for reading!  If you enjoyed this post, please subscribe and join me on Facebook and Twitter.

Rawsome Apple Pie
Author: 
Recipe type: Dessert
Cuisine: Raw Vegan
Prep time: 
Total time: 
Serves: 1 pie
 
Ingredients
  • Crust:
  • 1 ¾ cup almonds, soaked 8-12 hours, drained and dried off
  • 1 cup dates, chopped
  • 1-2 Tablespoons water or more as needed
  • ½ tsp vanilla
  • 1 tsp cinnamon
  • 2 teaspoons psyllium
  • Filling:
  • 10-12 apples, peeled and cored, cut into chunks
  • 2 cups dates, pitted (medjool are the best)
  • 1 cup raisins
  • 2 teaspoons cinnamon
  • 2 Tablespoons psyllium
Instructions
  1. Combine all crust ingredients in a food processor until smooth.
  2. Dehydrate for 1 hour or if you don't have a dehydrator, place in the freezer for about 20 minutes.
  3. For the filling: process the apples, dates and raisins in a food processor until very smooth. You may need to do each one separately and then together depending on how heavy duty your processor is. Add cinnamon and psyllium and process.  Or if you have a vitamix, process all ingredients together, until smooth.
  4. Immediately pour the filling into the pie crust.
  5. Cover and refrigerate until ready to serve.
  6. Enjoy with your friends and family!